The FishA must in gastronomic experience
AQUANARIA SEABASS CUTTING
Seabass has well-differentiated parts when it comes to its composition and usage in the kitchen.
It’s the fish upper part; of greater thickness and the firmest part, due to its leaner composition. Ideal for sashimi, sushi and other Japanese cuisine preparations. Also great for salted preparations, grilled, oven-roasted and steamed. It requires short-term cooking, so that the meat does not dry out.
It’s the fish belly lower part: the fattiest part of the fish, the tastiest and most delicious mainly due to this amount of fat. It has a softer texture and it’s the perfect match for raw preparations and short preparations; the fat melts quickly with the heat.
It’s the part of the fish which moves the most, hence it spends all the fat reserves; this meat is then the leanest. It’s great for cooking similarly to the loin. Requires short-term cooking.
Cocochas (Fish chaps)
It’s the jelly part located in the fish chaps; highly appreciated in Cod and Hake. In bigger size Seabass, it can also be removed and cooked in many different ways: with sauce, pil-pil, battered…
In addition to the worthiest parts of Seabass, there are other less-known parts which are also extremely valuable.
In Aquanaria, we sell whole round product and firmly believe that each part of it can be used to the fullest advantage. This leads to a higher and excellent economic and culinary yield, if you know how to fully use it!
Those less-known parts are:
Contains a great content of collagen and an excellent flavor, which makes of it an exceptional part of salted or grilled preparations, if it has the proper sizing. The checks are an exquisite part as well as the lips, which have a seafood flavor like no other! When the head is too small, it can also be used with the bones for making a fumet (fish soup).
From November to March, our Seabass may contain roes, which are indeed delicious and an excellent raw ingredient for multiple recipes as well as enhancing the taste of other preparations.
Crunchy skin (deep-fried or oven-dried) is a great option for providing texture to your recipes!
In the Seabass insides, close to the ventral fin, you can find localized fat which may be used for salted preparations, grilled or even preserving the product. It’s a “good fat”, healthy and rich in essential fatty acids, which melts when cooked at low temperature and provides a soft and tasty flavor.
OUR SEABASS FEATURES
We harvest using the “thermal shock” method – once pulled out of the water, it’s put in a mixture of water and ice below 2º Celsius – and we supply fresh product all over the world!
LONGER SHELF LIFE
Prior to the harvest, our fish fast for 48 hours. This gastric emptying delays the spoilage of the product and eliminates the possible unpleasant taste. Our Seabass can be preserved for 15 days after the harvest and remain in perfect condition.
Unlike other breeding methods, our Seabass grow in clean, cold and rough Atlantic waters, fighting against the ocean currents. This turns into a constant “workout” which gives them the perfect consistency and texture; ideal for all kinds of cooking, even raw preparations such as sashimi.
Thanks to this constant “workout”, our Seabass do not show any kind of excess fat, but it is well distributed and infiltrated in the fish’s muscle.
CLEAN AND SOFT TASTE
Thanks to our neat handling techniques and the gourmet feed we provide them, our product turns out with an excellent flavor, which cannot be easily differentiated from wild Seabass.
SAFETY AND QUALITY
We have quality certifications following the highest standards.
FIRST AND ONLY COMPANY AENOR CERTIFIED: SEABASS BRED IN ENVIRONMENT FREE FROM VIABLE PARASITES
* Valid under the terms of the scope of certification and provided that there is no subsequent manipulation by non-certified companies
** R.G.S. certified company 12.066.17/GC exclusive packaging for Aquanaria
Seabass is one of the most valuable fish due to its nutritional value and gastronomic worth.
- It’s an oily fish with low fat content.
- A key source of essential fatty acids.
- A great source of quality proteins.
| Saturated Fat
| Polyunsaturated Fat
|< 2 g
|< 0,5 g
|Total Omega-3 Fatty Acids
(Serving size: 100 g)
- Fresh whole round Fish with identification tag attached to head (sizes from 1 to 4 Kg).
- Packaging in Porex cases with flake ice or Gel Pack.
- Cases suitable for land and air transport.
- Formats (net weight): small case (5-6 Kg) or standard case (10-12/13 Kg)
- Fish is packed and dispatched from our facilities within less than 12 hours since harvest.
- Expiration: 15 days since harvest
- Must be kept refrigerated between 0-4ºC.